Fried Chicken Sandwich Recipe

Marinate the Chicken

In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Prepare the Breading

In a separate bowl, mix together the all-purpose flour and cornstarch. Add a pinch of salt and pepper to the mixture for seasoning.

Heat the Oil

In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Bread the Chicken

Remove the marinated chicken from the refrigerator. Dredge each piece in the flour and cornstarch mixture, shaking off any excess.

Fry the Chicken

Carefully place the breaded chicken into the hot oil. Fry for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Assemble the Sandwich

Once the chicken is cooked, remove it from the oil and let it drain on paper towels. Toast the brioche buns if desired. Spread the comeback sauce on the bottom half of each bun, then add the fried chicken, lettuce, and pickles. Top with the other half of the bun.

Serve

Serve the fried chicken sandwiches hot with extra comeback sauce on the side.